Harbourne Blue is the creation of Robin Congdon who has farmed in the Sharpham area of Devon, England for the past 30 years. Harbourne is one of only a handful of blue goat's milk cheeses made in Britain.
Made from heat-treated, full fat goat's milk, the production of Harbourne includes the addition of the Penicillium Roqueforti culture while the milk is being heated. After coagulation, the curd is cut, stirred and allowed to rest before it is broken by hand and packed into molds.
After pressing, the surface of the cheeses are salted and pierced to allow air into the cheese. The air reacts with the enzymes and bacteria naturally present, and allows for the development of the delicate, blue veining before wheels are finally wrapped in foil prior to being sold.
The texture of Harbourne is dense, close and firm, yet pleasantly creamy. The interior is ivory-colored with a straw-colored hue, threaded with blue veins and pockets.
Flavors are spicy and assertive, and, as Robin himself admits, Harbourne can vary considerably in strength throughout the season. For this reason it can overwhelm milder cheeses, therefore it is advisable to serve it last, or alone with a robust wine.